FROM SCRATCH PIMIENTO CHEESE
Pimento cheese: everyone loves this stuff in the South (that includes me). But I have always strayed away from making my own pimento. Fearful that those flavors cannot be achieved in my kitchen, I never took on the challenge.
Until now.
As to Austin’s suggestion, we took on the pimento! His mom has a killer recipe but this one was found on Pinterest. Check out the original here (supposedly it’s Paula Deen’s)!
If you know anything about Austin and I, it’s that we love to cook, together, and we love chips & dip. We settled on this pimento for lunch alongside one of our best go to’s; French onion dip and ruffles.
I never realized how easy making a pimento cheese actually is. It’s a lot of different cheeses but it’s fantastic, and especially this one. We had to make some changes to the original recipe and I’ll let you in on the little secret.
The secret is, the best pimentos are the ones with the most cheese. Meaning that the less mayo, the more shredded cheese, the better. When this recipe started out it was more mayo then anything else. And I didn’t like that. So I added more and more and more cheese until it was perfect!
pimento cheese
ingredients
3 ounces cream cheese (1/3 less fat), @ room temperature
2 cups sharp cheddar, shredded
2 cups Monterey Jack, shredded
1/2 cup light mayo
4 heaped tablespoons diced pimentos
Paprika
S&P
directions
1. Add all ingredients to a medium sized bowl
2. Use a hand blender to mix everything together, well
3. Chill for at least an hour!
Serve with pitas, pita chips, crostini, crackers, or tortilla chips!
I ate this delish dip with butter crackers while Austin prefers it with crunchy pita chips. Either way it’s pretty banging and a fab party dish.
Let me know what you think, Paula would of been proud!
Enjoy this delight.
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